Pella Chronicle

November 19, 2012

Vegetable Medley Saute

Staff Writer
The Chronicle

Pella — 2 T. Country Crock spread

1 1/2 cups sliced carrots

1 large red bell pepper, sliced

1 cup broccoli florets

1 clove garlic, finely chopped

2 tsp. chopped fresh parsley (optional)

1/4-tsp. salt

1/8-tsp. ground black pepper

1. Melt Country Crock spread in a 12" nonstick skillet over medium-high heat and cook carrots, red pepper, and broccoli, stirring occassionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in parsley and heat through. Season with salt and black pepper.